J. Kenji López-Alt'S Fat, Diner-Style Burgers À La The Village Vanguard’S

1. 1

   Form the beef into two 6-ounce patties about 5 inches wide and 3/4 inch thick (it should be about 1 inch wider than your bun). Season heavily on all sides with salt and pepper.

2. 2

   Heat the bacon strips in a large cast-iron skillet and cook over medium heat, turning occasionally, until crispy on all sides. Transfer to a paper towel-lined plate. Use a spoon to carefully remove any large bits of debris left in the pan from the bacon.

3. 3

   Add the clarified butter to the skillet and increase the heat to medium high. Add the hamburger patties and cook without disturbing until a deep crust develops on the first side, about 1 1/2 minutes. Lower the heat as necessary if the fat starts to smoke excessively. We're aiming for slow and steady browning over a hard dark char here.

4. 4

   Flip the burgers, top with cheese, and continue to cook until the second side is browned and the center of the patty registers 125u00b0F on an instant read thermometer for medium rare or 130u00b0F for medium. Transfer the burgers to a plate and set aside to rest. Scrape the skillet out into the sink, removing any gunk but leaving a thin sheen of oil in the bottom.

5. 5

   Toast the buns in the now empty skillet, turning them gently for even browning.

6. 6

   Construct your burgers, topping as desired, and serve immediately.

* Per serving · 4 servings · Values may vary.